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1
In a bowl with a potato masher mash 2 cups blackberries with 1/3 cup granulated sugar and stir in remaining blackberries.
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2
In 2 more bowls mash separately raspberries and blueberries with remaining granulated sugar in same manner.
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3
Let berries stand at room temperature 4 hours.
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4
Berry mixtures may be made 1 day ahead and chilled, covered.
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5
Bring berries to room temperature before serving.
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6
Preheat oven to 425F.
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7
and lightly butter 2 baking sheets.
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8
In a large bowl whisk together flour, granulated sugar, baking powder, baking soda, and salt and blend in butter until mixture resembles coarse meal.
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9
In a small bowl whisk together zest, sour cream, and milk and add to flour mixture.
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10
Stir mixture until it just forms a soft and sticky dough and drop into 12 mounds at 1-inch intervals onto prepared baking sheets.
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11
Pat dough to 1/2-inch thickness and bake 12 to 15 minutes, or until pale golden.
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12
Transfer shortcakes to a rack and cool.
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13
Shortcakes may be made 4 hours ahead and kept in airtight containers.
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14
In a large bowl beat cream with confectioners' sugar until it holds soft peaks.
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15
Whipped cream may be made 1 hour ahead and chilled in a cheesecloth-lined large sieve set over a bowl, its surface covered with plastic wrap.
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16
Whisk cream lightly before serving.
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17
Split shortcakes horizontally with a fork and serve with berries and whipped cream.
